1. Heat the oil in a large saucepan. Add the carrots and cook, covered, until softened, about 5 minutes. Stir in the red bell pepper, zucchini, scallions and tomatoes, along with the salt, cinnamon, turmeric and black pepper. Add the water and bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Add the chickpeas, peas and parsley or cilantro, and cook 10 minutes longer. Keep warm while you prepare the couscous.

2. Prepare the couscous according to the package directions. Mound the hot couscous onto a serving platter and surround with vegetables, using a slotted spoon. Taste broth to adjust the seasoning, adding more salt if necessary. Serve the broth on the side.